SEAWEED IN FOOD-PRODUCTS - BIOCHEMICAL AND NUTRITIONAL ASPECTS

Seaweeds, which have traditionally been used by the Western food indus try for their polysaccharide extractives - alginate, carrageenan and a gar - also contain compounds with potential nutritional benefits. Seaw eeds have recently been approved in France for human consumption (as v egetables and condiments), thus opening new opportunities for the food industry. These seaweed ingredients must meet industrial and technica l specifications and consumer safety regulations. This paper is a shor t review of biochemical and nutritional aspects associated with the us e of seaweeds in food products.